Seasonal menus built around open-flame cooking and locally sourced produce.
We confirm within 1 hour.
Corporate dinners · Milestone celebrations · Buyouts. Capacity: up to 80 guests.
Chef Daniel Vega built Ember & Grain around the cooking he grew up with — slow, fire-driven, ingredient-forward. Every menu is shaped by the season and our growing list of farms within 100 miles.
"A future classic." — City Food
"Worth the wait." — South Plate Magazine
"Best new room of the year." — Coastal Eats
"The ribeye is the best thing I've eaten this year."
"Atmosphere, service, food — all perfect."
"The private dining room was flawless for our anniversary."
